A simple recipe this week and an interesting derivation from Hungarian eggs. This dish is something that can be made from items found in most family fridges, and even the local fresh markets. These types of home cooking recipes always reflect not just the tastes of the region, but also the most abundant and cheap ingredients. While the recipe calls for green bell peppers (capsicum), red or yellow can be used.
| Ingredients | Serves 4-6 |
| Vegetable oil | 3 tbspns |
| Onion, minced | 1 medium |
| Garlic, chopped | 1 clove |
| Green bell pepper, chopped | 1 |
| Tomatoes, roughly chopped | 2 medium |
| Salt and freshly ground black pepper | |
| Coriander fresh chopped finely | 1 tbspn |
| Eggs, lightly beaten | 2 large |
Cooking method
In a large skillet over medium heat, heat oil and add onion, garlic and bell peppers. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly over low heat for 30 minutes, stirring occasionally.
Now add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Sprinkle with chopped coriander and serve immediately.
